Texas Fall/Winter thread!
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jinman
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Lou, great news about Betty. I'm looking forward to hearing that she is going home.
two_bit_score
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Thanks for the good update Lou!
And Thanks for the reminder to look at others as we should. The ground is level at the Cross.
bindian
Super Member
That's wonderful Lou. Please keep us updated and I'll send more prayers.
hugs, Brandi
hugs, Brandi
jinman
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Yesterday was Texas Chili making day at my house. I decided to use the recipe I found online because it had lots of stuff made from scratch/fresh instead of using commercially available chili powder. Of course, I got distracted and didn't get every step of the process, but I think I captured enough to give you and idea.
Here is a list of ingredients:
1. Four fresh Poblano peppers in addition to 6 dried New Mexico peppers
2. Ground cumin - 2-1/2 teaspoons
3. Salt 1-1/2 teaspoons and 1/2 tsp of black pepper
4. 3 tablespoons of lard ( the recipe called for 5, but the meat was oily and I only used 3 tblsp)
5. 3 lb of chili ground beef (course grind) and 1 lb of cubed beef stew meat
6. 2 medium yellow onions, chopped and 1/3 cup of purple onion, chopped (I like onion)
7. Minced garlic - 2 heaping tablespoons
8. Beef stock - 1 26 oz carton
9. Corn Masa Harina - 2 heaping tablespoons (more if you want for thickening)
10. Brown sugar - 2 tblsp
11. White vinegar - 1-1/2 tblsp
OPTIONAL:
12. Tomato sauce - 15 oz
13. Tomato paste - 6 oz
14. Salsa - home made - 1 qt
15. Sour Cream
16. Grated cheddar
PREPARATION:
1. Remove seeds from all peppers. It's easy with poblanos and dry peppers.
2. Toast chili peppers. Add 1/2 tsp of olive oil to a skillet and slightly roast/toast the peppers. Be careful with dry peppers that they do not burn and become bitter. 3-4 minutes per side is plenty. The green poblanos can take more roasting than the dry peppers. Put the roasted dry peppers only into a bowl of hot water (almost boiling) and let them sit for 20-30 minutes.
3. Cut up poblanos into small squares and add them and soaked peppers into the blender. Add 2 tsp of cumin powder, 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 cup of water. Blend until the mixture becomes a reddish brown paste. More water may be needed. If you are going to add add additional chili powder for extra spice, a teaspoonful or more to this mixture will ensure it is mixed well with the paste. Set aside the paste till later.
Sorry! I did not get a picture of my blender/paste, but it just looked like a brown mixture, thin enough to pour out of the blender easily.
4. Bring skillet to medium heat and add 1 tablespoon of lard. Add 1-1/2 lb of chili meat and 1 chopped onion to the pan once the lard is hot. Cook the meat until it is cooked all the way through, but not seared. Pour off the meat into a big stew pot and repeat for the remaining chili meat. I had two packages, so this was an easy choice.
5. Let the skillet cool a bit and then add 1 tablespoon of lard and the remaining 1/3 cup of purple onion and minced garlic. After browning slightly, add the two heaping tablespoons of corn masa and stir into the mixture to get rid of all lumps. Add 1-1/2 cups of water and then the reserved chili paste. Bring to a simmer until well mixed and then reduce heat. Pour off the skillet's contents into the stew pot and mix with the cooked meat and onion mixture.
6. Bring stew pot mixture to a simmering boil and add another 1/2 cup of water if desired.
7. Make sure stew meat is cut into 1/2" cubes and then heat a small amount of lard in the skillet and add the meat. I like to add 1/2 teaspoon of powdered cumin and some chili powder (1/2 tsp) so its flavor cooks into the cubed meat. When the meat is cooked through, add it to the stew pot with the remaining mix.
8. I like pure chili with no tomatoes, but it is too intense for many people. To cut the strong flavor, I added tomato sauce, tomato paste and a whole quart of my home made salsa. My salsa is tomatoes, onion, garlic, lemon juice, jalapenos (seeds removed), bell peppers, and banana peppers. It's a mild salsa with a lot of interesting flavor. It mixes perfectly with the chili and makes what is a traditional "almost Texas" chili for those who just can't handle the intense chili taste. After adding so much tomatoes, you might want to adjust the salt, cumin, and chili powder to bring the mix to your taste. Simmer this mixture for about 2 hours slowly, stirring often and adding water if it cooks down too much. You should have 1-1/2 gallons or more.
9. Serve with cornbread, cheddar sprinkled on top, and a dollop of sour cream. Cubed lemons help to cut the greasiness and go well with a beer. YUM!:licking:
Here is a list of ingredients:
1. Four fresh Poblano peppers in addition to 6 dried New Mexico peppers
2. Ground cumin - 2-1/2 teaspoons
3. Salt 1-1/2 teaspoons and 1/2 tsp of black pepper
4. 3 tablespoons of lard ( the recipe called for 5, but the meat was oily and I only used 3 tblsp)
5. 3 lb of chili ground beef (course grind) and 1 lb of cubed beef stew meat
6. 2 medium yellow onions, chopped and 1/3 cup of purple onion, chopped (I like onion)
7. Minced garlic - 2 heaping tablespoons
8. Beef stock - 1 26 oz carton
9. Corn Masa Harina - 2 heaping tablespoons (more if you want for thickening)
10. Brown sugar - 2 tblsp
11. White vinegar - 1-1/2 tblsp
OPTIONAL:
12. Tomato sauce - 15 oz
13. Tomato paste - 6 oz
14. Salsa - home made - 1 qt
15. Sour Cream
16. Grated cheddar
PREPARATION:
1. Remove seeds from all peppers. It's easy with poblanos and dry peppers.
2. Toast chili peppers. Add 1/2 tsp of olive oil to a skillet and slightly roast/toast the peppers. Be careful with dry peppers that they do not burn and become bitter. 3-4 minutes per side is plenty. The green poblanos can take more roasting than the dry peppers. Put the roasted dry peppers only into a bowl of hot water (almost boiling) and let them sit for 20-30 minutes.
3. Cut up poblanos into small squares and add them and soaked peppers into the blender. Add 2 tsp of cumin powder, 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 cup of water. Blend until the mixture becomes a reddish brown paste. More water may be needed. If you are going to add add additional chili powder for extra spice, a teaspoonful or more to this mixture will ensure it is mixed well with the paste. Set aside the paste till later.
Sorry! I did not get a picture of my blender/paste, but it just looked like a brown mixture, thin enough to pour out of the blender easily.
4. Bring skillet to medium heat and add 1 tablespoon of lard. Add 1-1/2 lb of chili meat and 1 chopped onion to the pan once the lard is hot. Cook the meat until it is cooked all the way through, but not seared. Pour off the meat into a big stew pot and repeat for the remaining chili meat. I had two packages, so this was an easy choice.
5. Let the skillet cool a bit and then add 1 tablespoon of lard and the remaining 1/3 cup of purple onion and minced garlic. After browning slightly, add the two heaping tablespoons of corn masa and stir into the mixture to get rid of all lumps. Add 1-1/2 cups of water and then the reserved chili paste. Bring to a simmer until well mixed and then reduce heat. Pour off the skillet's contents into the stew pot and mix with the cooked meat and onion mixture.
6. Bring stew pot mixture to a simmering boil and add another 1/2 cup of water if desired.
7. Make sure stew meat is cut into 1/2" cubes and then heat a small amount of lard in the skillet and add the meat. I like to add 1/2 teaspoon of powdered cumin and some chili powder (1/2 tsp) so its flavor cooks into the cubed meat. When the meat is cooked through, add it to the stew pot with the remaining mix.
8. I like pure chili with no tomatoes, but it is too intense for many people. To cut the strong flavor, I added tomato sauce, tomato paste and a whole quart of my home made salsa. My salsa is tomatoes, onion, garlic, lemon juice, jalapenos (seeds removed), bell peppers, and banana peppers. It's a mild salsa with a lot of interesting flavor. It mixes perfectly with the chili and makes what is a traditional "almost Texas" chili for those who just can't handle the intense chili taste. After adding so much tomatoes, you might want to adjust the salt, cumin, and chili powder to bring the mix to your taste. Simmer this mixture for about 2 hours slowly, stirring often and adding water if it cooks down too much. You should have 1-1/2 gallons or more.
9. Serve with cornbread, cheddar sprinkled on top, and a dollop of sour cream. Cubed lemons help to cut the greasiness and go well with a beer. YUM!:licking:
MossflowerWoods
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Yesterday was Texas Chili making day at my house. I decided to use the recipe I found online because it had lots of stuff made from scratch/fresh instead of using commercially available chili powder. Of course, I got distracted and didn't get every step of the process, but I think I captured enough to give you and idea.
Here is a list of ingredients:
1. Four fresh Poblano peppers in addition to 6 dried New Mexico peppers
2. Ground cumin - 2-1/2 teaspoons
3. Salt 1-1/2 teaspoons and 1/2 tsp of black pepper
4. 3 tablespoons of lard ( the recipe called for 5, but the meat was oily and I only used 3 tblsp)
5. 3 lb of chili ground beef (course grind) and 1 lb of cubed beef stew meat
6. 2 medium yellow onions, chopped and 1/3 cup of purple onion, chopped (I like onion)
7. Minced garlic - 2 heaping tablespoons
8. Beef stock - 1 26 oz carton
9. Corn Masa Harina - 2 heaping tablespoons (more if you want for thickening)
10. Brown sugar - 2 tblsp
11. White vinegar - 1-1/2 tblsp
OPTIONAL:
12. Tomato sauce - 15 oz
13. Tomato paste - 6 oz
14. Salsa - home made - 1 qt
15. Sour Cream
16. Grated cheddar
View attachment 352053View attachment 352054View attachment 352055View attachment 352056
PREPARATION:
1. Remove seeds from all peppers. It's easy with poblanos and dry peppers.
2. Toast chili peppers. Add 1/2 tsp of olive oil to a skillet and slightly roast/toast the peppers. Be careful with dry peppers that they do not burn and become bitter. 3-4 minutes per side is plenty. The green poblanos can take more roasting than the dry peppers. Put the roasted dry peppers only into a bowl of hot water (almost boiling) and let them sit for 20-30 minutes.
View attachment 352051View attachment 352052
3. Cut up poblanos into small squares and add them and soaked peppers into the blender. Add 2 tsp of cumin powder, 1 tsp of salt, 1/2 tsp of black pepper, and 1/2 cup of water. Blend until the mixture becomes a reddish brown paste. More water may be needed. If you are going to add add additional chili powder for extra spice, a teaspoonful or more to this mixture will ensure it is mixed well with the paste. Set aside the paste till later.
Sorry! I did not get a picture of my blender/paste, but it just looked like a brown mixture, thin enough to pour out of the blender easily.
4. Bring skillet to medium heat and add 1 tablespoon of lard. Add 1-1/2 lb of chili meat and 1 chopped onion to the pan once the lard is hot. Cook the meat until it is cooked all the way through, but not seared. Pour off the meat into a big stew pot and repeat for the remaining chili meat. I had two packages, so this was an easy choice.
View attachment 352058
5. Let the skillet cool a bit and then add 1 tablespoon of lard and the remaining 1/3 cup of purple onion and minced garlic. After browning slightly, add the two heaping tablespoons of corn masa and stir into the mixture to get rid of all lumps. Add 1-1/2 cups of water and then the reserved chili paste. Bring to a simmer until well mixed and then reduce heat. Pour off the skillet's contents into the stew pot and mix with the cooked meat and onion mixture.
6. Bring stew pot mixture to a simmering boil and add another 1/2 cup of water if desired.
View attachment 352059
7. Make sure stew meat is cut into 1/2" cubes and then heat a small amount of lard in the skillet and add the meat. I like to add 1/2 teaspoon of powdered cumin and some chili powder (1/2 tsp) so its flavor cooks into the cubed meat. When the meat is cooked through, add it to the stew pot with the remaining mix.
View attachment 352060View attachment 352061
8. I like pure chili with no tomatoes, but it is too intense for many people. To cut the strong flavor, I added tomato sauce, tomato paste and a whole quart of my home made salsa. My salsa is tomatoes, onion, garlic, lemon juice, jalapenos (seeds removed), bell peppers, and banana peppers. It's a mild salsa with a lot of interesting flavor. It mixes perfectly with the chili and makes what is a traditional "almost Texas" chili for those who just can't handle the intense chili taste. After adding so much tomatoes, you might want to adjust the salt, cumin, and chili powder to bring the mix to your taste. Simmer this mixture for about 2 hours slowly, stirring often and adding water if it cooks down too much. You should have 1-1/2 gallons or more.
9. Serve with cornbread, cheddar sprinkled on top, and a dollop of sour cream. Cubed lemons help to cut the greasiness and go well with a beer. YUM!:licking:
View attachment 352062
Jim,
I love Chili.
My mouth is absolutely watering right now...
That looks awesome.
David
ronjhall
Super Star Member
Hmm, while not real cold here in Edinburg. It is one of those days where dampness goes to the bone. Chili sure would make things feel warmer. Can you send some down this way for lunch?
jinman
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I got the highest compliment from my wife. She ate a whole bowl and said it was very good. For her to eat a whole bowl of chili, she must have really liked it. She did tell me that she likes beans with her chili. So, while she is gone today, I'm cookin' a whole big pot of pinto beans. She did my kitchen clean-up last night after I made the chili. Making her some beans to go along with the chili is the least I can do.
Bird
Rest in Peace
Jim, I'd be glad to help you eat the chili with that recipe, but when I make chili now-a-days, I do it the easier and lazier way with Wick Fowler's 2-alarm chili makin's. And I have a big pot of beans ready to eat today myself, but we almost never use pinto beans anymore. I like pinto beans just fine, but my wife prefers the cranberry beans (or October beans, as they were called in West Virginia) and they're very similar; perhaps a tiny bit sweeter and softer. And Kroger's is the only place I know to buy them. They cost a little more than pinto beans, but still pretty cheap at $1.59 a pound for the dried ones.
dave1949
Super Star Member
I got the highest compliment from my wife. She ate a whole bowl and said it was very good. For her to eat a whole bowl of chili, she must have really liked it. She did tell me that she likes beans with her chili. So, while she is gone today, I'm cookin' a whole big pot of pinto beans. She did my kitchen clean-up last night after I made the chili. Making her some beans to go along with the chili is the least I can do.
Sounds tasty Jim. Thanks for the write-up. I need to get some dried peppers ordered on-line. The grocery did have fresh poblano chilies when I looked at the selection.
With your excellent directions, I think I can try out some Texas Bowl of Red.
bindian
Super Member
Jim,
So Y'all are a bean AND no bean chili house.
hugs, Brandi
So Y'all are a bean AND no bean chili house.
hugs, Brandi
jinman
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Yep! . . . sort of. She likes the beans in her chili and I like them on the side. Our stomachs don't know the difference, but our taste buds do.:laughing:
Bird, I don't think there's a bean I don't like, but pintos, kidney beans, and red beans are my favorites as a side to chili. I don't think I'd ever want Lima beans, butter beans, or navy beans.
We don't have a Kroger anywhere around that I know of. Bowie, Alvord, and Decatur just aren't big enough for anything but Walmart and a few IGA stores. Even so, I've always been impressed with Walmart's selection of dried beans.
farmgirl19
Super Member
jinman; That recipe looks great. And I also have to say, "IT'S ABOUT TIME!" You mentioned putting it up in the Good Morning thread, and I was thinking that you forgot.
Let me also say, it is good to see you back posting more. Glad to know that you are feeling better!
Let me also say, it is good to see you back posting more. Glad to know that you are feeling better!
jinman
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Bird, I found cranberry beans online for anywhere from $7 per lb down to $2 per lb. It would seem that $2 per lb is a fair price, but I don't think I'm ready to pay a steak price per lb at $7.
I'll just have to wait until I'm near to a Kroger.
jinman
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I bought all the makings before Christmas, but with all the dinners at relatives houses and the huge brisket I bought, I just had to wait until we didn't have plans and I felt up to making chili. 14-21 days after chemo is when I feel the best, so I got to it yesterday. I'm really sorry I forgot a couple of photos for my post, but I think the recipe and ingredients are enough, especially when everyone likes to modify to their own taste. I really loved making my own chili paste. While I was roasting peppers, the whole house had a wonderful fragrance.
blueriver
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Jim .. Glad your doing so well !! Thanks for the great details on the chili ... I copied it and emailed it to myself so we'd have it for future use!!
txdon
Super Star Member
. . . I don't think there's a bean I don't like, but pintos, kidney beans, and red beans are my favorites as a side to chili. I don't think I'd ever want Lima beans, butter beans, or navy beans.
Jim, do you do your beans in a pressure cooker? We have the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6.33-Quart : Amazon.com : Kitchen & Dining For about 3 years. It cooks every thing in a fraction of the time without watching. It has as a stainless steal inside bowl that is hard to find in a pressure cooker. We use our about 4 times a week for beans, rice, grains, veggies, soups, etc . . . and is the kitchen's most used appliance behind the microwave. The other vegans just found it and it is the big talk on their blogs. It has a exceptional high approval rating.
I guess it would cook chill and other meats also because it has programable buttons for meat/stew.
Last edited:
jinman
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Don, I normally do not do beans in the pressure cooker. I soak them for about 2-3 hours until they swell up and then start slow cooking. I taste and add things along the way several times. I chop onion and put in with the beans when I start, and add salt, but the other spices I add later. This time I added a tablespoon of bacon grease and even crumbled some bacon I had in the fridge into the beans for flavoring (definitely not vegan). The last thing I did was add a 6 oz can of tomato paste, then let them simmer so slowly that they just bubbled for about 5 hours. The beans all came out well cooked, but still firm. I can speed them up a bunch, but Kathy was at her parents and coming home late in the day. There was no need to hurry. They were done perfectly when she walked in the door. The fragrance hit her nose and she was instantly hungry. My grandson asked for us to save him a bowl of beans and chili so he can have it for lunch today. The rest, we'll probably freeze and have later. We have so much chili that one container is without beans and another is with beans. All good eating for the cold winter days of Jan-Feb.
Kathy cooks blackeyes and pintos in a pressure cooker sometimes and they are easy to get overcooked and mushy. With that programmable cooker, that could be a thing of the past. However, if I buy another kitchen gadget for Kathy, I'll be building a bigger kitchen soon. Last year, it was a new dehydrator and I just bought one big cast iron skillet and two others with non-teflon non-stick coatings. I guess like our old frying pans, the old pressure cooker would have to go to the resale shop.
Kathy cooks blackeyes and pintos in a pressure cooker sometimes and they are easy to get overcooked and mushy. With that programmable cooker, that could be a thing of the past. However, if I buy another kitchen gadget for Kathy, I'll be building a bigger kitchen soon. Last year, it was a new dehydrator and I just bought one big cast iron skillet and two others with non-teflon non-stick coatings. I guess like our old frying pans, the old pressure cooker would have to go to the resale shop.
